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Split Pea Soup Recipe

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4.5 10
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This hearty classic is a great dish for all cooks, whether a beginner or more experienced. Not only is it nourishing and inexpensive, it's simple to make.—John Croce Jr., Yarmouth, Massachusetts
TOTAL TIME: Prep: 25 min. Cook: 15 min. + simmering
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Cook: 15 min. + simmering
MAKES: 6-8 servings


  • 1 pound dried green split peas
  • 2 smoked ham hocks (about 1-1/2 pounds)
  • 2 celery ribs, finely chopped
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 2 chicken bouillon cubes
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 8 to 10 cups water
  • 1 bay leaf

Nutritional Facts

1 serving (1 cup) equals 491 calories, 21 g fat (7 g saturated fat), 93 mg cholesterol, 669 mg sodium, 38 g carbohydrate, 15 g fiber, 38 g protein.


  1. In a Dutch oven, combine all of the ingredients; bring to a boil. Reduce heat; leaving cover ajar, simmer for 3 hours, stirring occasionally.
  2. Discard bay leaf. Remove the ham hocks; when cool enough to handle, cut meat into bite-size pieces. Return meat to the soup and heat through. Yield: 6-8 servings (2 quarts).
Originally published as Split Pea Soup in Taste of Home February/March 1996, p47

Nutritional Facts

1 serving (1 cup) equals 491 calories, 21 g fat (7 g saturated fat), 93 mg cholesterol, 669 mg sodium, 38 g carbohydrate, 15 g fiber, 38 g protein.

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Reviewed Nov. 20, 2015

"I tried this recipe for the first time! I think this is a really great recipe to use, too! I HAVE made adjustments: I cooked 9 slices of turkey bacon until crisp, then diced the bacon.

I used one can (14.5-oz.) chicken broth, combined with enough water to make 10 cups liquid. I omitted the bouillon cubes this time around since I already had the chicken broth on hand.
What I did was combine 1 tsp. each garlic powder, Southern Hickory smoked seasoning, seasoned salt, 1/2 tsp. Italian seasoning, crushed, 1/4 tsp. pepper together which I added to the soup mixture before cooking, along with the split peas. (I omitted regular salt!) I did bring soup mixture to a boil, then reduced heat, leaving cover ajar to simmer 3 hours and stirred occasionally. Since I didn't HAVE ham hocks to use, I cooked the turkey bacon and diced it before preparing the soup. I used 2 cups of baby carrots which I'd finely chopped and a large onion, finely chopped. I LOVE bacon in split pea soup besides having it with ham! Thank you, John Croce, for sharing your recipe with Taste of Home. I used this for an Ingredient Challenge for peas this week! delowenstein"

Reviewed Feb. 17, 2015

"Great! Would probably add more veggies . . . peas not too thick. Family favorite!"

Reviewed Nov. 22, 2014

"This soup is exactly what a delicious bowl of split pea soup should be. It is hearty and flavorful. Split pea soup is one of my favorites but not my husband's. I knew this recipe was a keeper because he didn't mind that we had leftovers!"

Reviewed Apr. 24, 2014

"I was always afraid of trying to make split pea soup because I thought it was difficult to make. Boy was I wrong! This is such a simple, yet DELICIOUS recipe!"

Reviewed Jan. 5, 2013

"This recipe is very forgiving when it comes to spices. I used Italian Seasoning in lieu of the oregano and added some Season-all. I also only made half the recipe. Note, it takes longer than shown in the heading. If you read the instructions, it shows several hours of boiling. I boiled the ham hock and liquid for several hours and then cut up the hock and proceeded with the recipe. I would definitely make it again."

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